Cut butter into pieces and put in bowl of a standing mixer fitted with a paddle. Beat at medium-high speed until fluffy.

In a separate bowl, whisk egg yolks and sugar until pale and thick. Add to butter and beat until combined.

Whisk flour, baking powder, and salt together. Add to wet ingredients and beat on low just to combine. Don’t overmix.

Dump dough onto a lightly floured work surface and divide in half. Shape each half into a brick and wrap in plastic. Refrigerate 1 package at least 1 hour and freeze other up to 3 months. (To bake frozen dough, you must first defrost it in refrigerator before proceeding with recipe.)

Remove dough from refrigerator and roll on a lightly floured work surface to 1/4-inch thick. Transfer to a baking sheet and refrigerate 30 minutes. Use a 2-inch cutter to cut cookies, and place on a parchment-lined baking sheet. Refrigerate another 30 minutes.

Meanwhile, heat oven to 375 degrees F, or 350 degrees F on convection. Bake cookies until just beginning to color, 8 to 10 minutes. For best-looking cookies, cut again with 2-inch cutter while still hot. Let cool. These are best served the day they’re made.

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